Pregnancy Friendly Smoky Paprika Olive Tapenade
This bold, briny spread layers two kinds of olives with capers, smoked paprika, and a bright hit of lemon juice for a flavor combination that feels anything but ordinary. The food processor does most of the work, pulsing everything into a coarse, rustic paste that holds its texture beautifully — no knife skills required. Eating well during pregnancy doesn't mean settling for bland, and this tapenade proves it, leaning on wholesome, recognizable ingredients with nothing hidden or processed. The olive oil base provides healthy fats, while the fresh lemon juice keeps things lively and the optional parsley adds a clean, herby finish. Spread it thick on crusty bread, dollop it alongside roasted vegetables, or use it as a punchy topping for grilled chicken — it's endlessly versatile. Make a jar ahead of time and keep it in the fridge so you always have something satisfying and nourishing within arm's reach.
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Learn more →Ingredients
8 servings
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 2 cloves garlic, roughly chopped
- 1 tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 tbsp fresh lemon juice
- ¼ cup extra virgin olive oil
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the Kalamata olives, green olives, capers, garlic, smoked paprika, and red pepper flakes in the bowl of a food processor.
- 2
Pulse 8–10 times until the mixture is coarsely chopped and no whole olives remain, scraping down the sides once halfway through.
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